Samhain fun and recipes! Enjoy!

Apple Pumpkin Bread

Topping:
1 tbsp. all-purpose flour
1 tsp. ground cinnamon
5 tbsp. granulated sugar
1 tbsp. butter or margarine, softened

Bread:
3 cups all-purpose flour
2 tsp. baking soda
1 tsp. ground nutmeg
1/4 tsp. ground allspice
3/4 cup vegetable oil
4 large eggs
3/4 tsp. salt
1 1/2 tsp. ground cinnamon
1 tsp. ground cloves
1 16 ounce can of pumpkin
2 cup granulated sugar
2 apples peeled and chopped

Combine all the topping ingredients to form a crumb like mixture.
Set aside. Preheat oven to 350 degrees F. and butter two 9x5x3
loaf pans. Sift flour, salt, baking soda, cinnamon, nutmeg, cloves
and allspice together and set aside. In another bowl mix together
pumpkin, oil, sugar, and eggs with mixer. Add the flour mixture
to the pumpkin mixture and mix well. Fold in the apples. Divide
the batter between the pans and sprinkle the topping evenly over
the top of each loaf. Bake on the middle rack of the oven for 50
minutes or until a toothpick comes out clean. Cool in loaf pans
for 45 minutes and then remove to racks.

Autumn Apple Cheesecake
Adapted from All-American Desserts, by Judith M. Fertig (Harvard Common Press, 2003).

When the apples have ripened and the nuts have fallen from the trees, it’s time to make this homey dessert, which no one ever refuses! It combines mellow cream cheese with tart apples, spicy cinnamon, and crunchy pecans to make a luscious fall variation on one of our favorite classic desserts.

1 store-bought graham cracker crust (or make your own favorite recipe)
Two 8-ounce packages cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs

Topping

4 cups thinly sliced Jonathan or Granny Smith apples
1/2 teaspoon ground cinnamon
1/3 cup sugar
1/2 cup chopped pecans

1. Preheat oven to 325F. Place crust in the bottom of a 9-inch springform pan. Bake crust 10 minutes, then remove from oven to cool. Leave oven on.
2. To make filling, with an electric mixer beat together the cream cheese, sugar, and vanilla in a large mixing bowl until light and creamy. Blend in the eggs, one at a time. Pour this mixture over the crust.
3. To make topping, place sliced apples in a large mixing bowl and toss with cinnamon and sugar. Spoon apple mixture evenly over cheese filling and sprinkle with the pecans.
4. Bake cheesecake until the center seems firm, about 1 1/4 hours. Let cheesecake cool before removing it from the pan. For the best flavor, cover and chill the cheesecake for at least 4 hours (or up to 1 day) before serving. Run a knife around the inside of the pan to loosen the cheesecake and release and remove the sides of the pan. Place cake on serving plate.

Autumn Thyme Apple Chicken

1 pound boneless, skinless chicken breast halves
cooking spray
salt and freshly ground pepper to taste
2 medium tart green apples, cored and thinly sliced
1 small sweet onion, minced
2 tbsp. fresh thyme leaves or 2 teaspoon dried
1/2 cup balsamic vinegar (herb vinegar is okay too)
fresh thyme sprigs for garnish

Preheat oven to 375 F (190 C). Rinse chicken breasts and pat
dry. Lightly coat a baking dish with cooking spray. Sprinkle the
chicken breasts with salt and pepper. Place in a single layer in
the baking dish. Arrange apple slices over and around chicken
breasts. Sprinkle with the onion and the thyme leaves; pour on
the balsamic vinegar. Bake for 15 to 20 minutes, until chicken
is done and no longer pink. Place the chicken on a platter and
spoon apples and cooking juices on top. Garnish with thyme
sprigs.

Baked Pumpkin Slices

2-3 pound pumpkin
1 tbsp. vegetable oil
2 tbsp. freshly squeezed lemon juice
1 tbsp. soy sauce
1 tbsp. brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger

Preheat the oven to 325 degrees F. Cut the pumpkin, from top to
bottom, into 1 to 1 1/2 inch thick slices. Discard the seeds and
strings, and spread slices on a lightly oiled baking sheet. (save the
seeds to roast) Combine the rest if the oil with other ingredients
and brush a little of this mixture onto the pumpkin slices. Bake
for about 25 minutes, then brush again. Turn, brush again, and bake
until done, an additional 20 to 30 minutes. Serve warm.

Bread of the Dead

Serve with milk or hot chocolate, and offer some to your departed ancestors, so they may breathe in its essence and be nourished, before you gobble it up yourself!

2 cups flour
2 teaspoons baking powder
2 Tablespoons sugar
1/4 t. salt
1 egg
2/3 cup milk
1/4 cup vegetable oil
10 drops anise extract

Mix all of the above until smooth. Heat the oven to 400 degrees and grease a cookie sheet. With clean hands, mold the dough into a round shape with a knob on the top (which will be a skull) or into smaller round shapes, animals, faces or angels. Place dough on cookie sheet.

1/4 cup brown sugar
1 T. flour
1 t. ground cinnamon
1 T. melted butter
Mix together brown sugar, flour, cinnamon and melted butter for the topping. Sprinkle topping on dough and bake for 20 to 25 minutes. When cool, decorate the skull shaped knobs, animals or faces with icing sugar to make eyes, nose and mouth.

Chocolate Mousse Witches Hats

1 3/4 cups heavy whipping cream, divided
1 cup milk chocolate chips
4 squares (1oz.each) semisweet chocolate, chopped
1/2 tsp. shortening
1 pkg (4 3/4 oz) chocolate sugar ice cream cones
Halloween sprinkles
12 thin Chocolate wafers (2 1/4 " diameter)

In a small saucepan, bring 1/2 cup cream to a boil; remove from the heat. Stir in chocolate chips until melted and smooth. Let cool to room temperature, stirring occasionally.
In a mixing bowl, beat the remaining cream until stiff peaks form; fold into the chocolate mixture. Cover and refrigerate.

In microwave or double-boiler, melt semi-sweet chocolate and shortening. Stir until smooth. Dip pointed tips of ice cream cones a third of the way into melted chocolate; roll in sprinkles. Refrigerate until set.

Just before serving, spoon mousse into cones. Top each with a chocolate wafer. Invert onto a serving platter.

Cool Apple Nog

1 can (12 oz.) frozen apple juice concentrate (undiluted)
2 eggs
1/4 teaspoon grated lemon peel
1 tablespoon lemon juice
1/8 teaspoon ground cinnamon
dash of ground nutmeg
1/2 cup milk
10 ice cubes (crushed)

In a blender, whirl all ingredients until smooth.
Garnish each serving with fresh mint sprigs.
Makes 4 servings.

DINNER IN A PUMPKIN

Medium sized pumpkin (about 4 pounds)
1-1/2 pounds lean ground beef
1/3 cup chopped green pepper
3/4 cup chopped celery
3/4 cup chopped onion
1 teaspoon salt
1/4 teaspoon pepper
1/4 cup soy sauce
2 Tablespoon brown sugar
1 4-ounce can mushrooms
1 can cream of chicken soup
2 cups cooked rice
Black olives
Steamed carrot
Whole cloves
Fresh parsley

Using a sharp knife, cut lid from pumpkin and scoop out
pumpkin seeds and excess membrane with a scraping tool.
In a large skillet, combine ground beef, chopped green
pepper, chopped celery, and chopped onion and cook over
medium heat until ground beef is browned. Add next seven
ingredients to skillet. Mix well and place mixture into
pumpkin cavity. Place lid on pumpkin. Place pumpkin on a
foil-lined cookie sheet and bake at 350 degrees for 1-1/2
hours. Just before serving, embellish pumpkin by placing
(with toothpicks) black olives to make eyes, a steamed
carrot to make a nose, and whole cloves to make a mouth.
Use fresh parsley leaves to make hair around like opening.
To serve, scoop out part of the baked pumpkin, along with
the meat mixture, onto each plate.

Full Moon Pumpkin Cheesecake

Pre-made graham cracker or cookie pie crust
4 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
6 eggs
1 cup sour cream
1 cup solid pack pumpkin
1 tablespoon flour
2 tablespoons ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon ground allspice
3 ounces semisweet chocolate, melted

Preheat oven to 425 degrees. Beat cream cheese in large bowl until fluffy; beat in sugar and eggs, one at a time. Add sour cream, pumpkin, flour and spices; beat well. Pour 2 cups batter into small bowl; stir in chocolate. Pour remaining batter into prepared crust. Spoon chocolate batter in large swirls over batter in pan; draw knife through mixture to marbleize. Bake 15 minutes. Reduce oven to 300 degrees. Bake 35 to 45 minutes (center of cheesecake will not be set). Turn oven off; let cheesecake stand in oven with door slightly ajar 1 hour. Cool to room temperature in pan on wire rack. Cover; refrigerate in pan overnight. Remove side of pan; place on serving plate. Makes 1 (9-inch) cheesecake (about 15 servings).

Grave Yard Dessert

~ CRUST ~
2 cups chocolate wafer cookie crumbs
1/4 cup granulated sugar
1/2 cup margarine, melted

~ FILLING ~
8-oz package fat-free cream cheese
12-oz tub Cool Whip, thawed
2 cups boiling water
2 (4-servings) packages orange gelatin
1/2 cup cold water
Ice cubes ~ DECORATIONS ~
1/4 cup chocolate wafer cookie crumbs
7 rectangular shaped sandwich cookies
7 oval shaped sandwich cookies
Decorator icing brown, green, orange,
and white
Candy corn
Candy pumpkins

Preheat oven at 350 degrees F.
Prepare a 9 x 13 x 2" pan with cooking spray and flour.
To prepare crust, combine 2 cups cookie crumbs, 1/4 cup sugar, and
margarine in a small mixing bowl. Press firmly into prepared pan. Bake for 10 minutes and then chill.

To prepare filling, combine cream cheese and 1/2 cup Cool Whip in a mixing bowl. In another mixing bowl, combine boiling water into gelatin until completely dissolved. Mix cold water and ice cubes together to make 1 1/2 cups. Stir ice water into gelatin until thickened. Remove any remaining ice cubes. Spoon gelatin over cream cheese layer. Refrigerate 3 hours or until firm. Spread remaining Cool Whip over gelatin layer.

Sprinkle with remaining 1/4 cup cookie crumbs. Decorate as a "grave yard" by poking sandwich cookies on end into dessert. Decorate the cookies as tombstones with the decorator icing. Scatter candy and pumpkins around the surface.

Kitty Litter Cake

1 German chocolate cake mix (plus ingredients on box)
1 white cake mix (plus any ingredients on box)
1 large pkg. vanilla sandwich cookies
1 large pkg. vanilla instant pudding mix (plus ingredients)
* green food coloring
12 small Tootsie Rolls
1 brand new and clean kitty litter box
1 brand new and clean kitty litter box liner
1 brand new and clean kitty litter scoop

Prepare cake mixes according to package directions. (Any size cake pans will do.) Prepare pudding mix according to package directions and chill until ready to use. Crumble white sandwich cookies in small batches in blender. (Scrape often since they tend to stick.) Set aside all but 1/4 cup. To this 1/4 cup cookie crumbs, add a few drops of green food coloring and mix using a fork or by shaking in a jar. When the cakes are cooled to room temperature, crumble them into a large bowl. Toss with half of the remaining white cookie crumbs and the chilled pudding. You probably won't need all of the pudding. Mix it with the cake and feel it; you don't want it soggy, just moist. Gently combine. Line a new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Tootsie Rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. Repeat with 3 more Tootsie Rolls and bury these in the mixture. Sprinkle the other half of the cookie crumbs over the top. Scatter the green cookie crumbs lightly over the top. This is supposed to resemble the chlorophyll in the litter. Heat remaining Tootsie Rolls 3 at a time in the microwave until almost melted. Spread them on top of the cake and sprinkle with cookie crumbs.
Or, only spread 5 of the remaining Tootsie Rolls over the top. Take one and heat until pliable, and hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around. Serve with the new scoop.

Magic Wands

1 cup semisweet chocolate chips
12 pretzel rods
3 ounces white chocolate baking bars
red and yellow food color
Assorted sprinkles

Line baking sheet with waxed paper. Melt semisweet chocolate, remove from heat. Dip pretzel rods into chocolate, spooning chocolate to coat about 3/4 of pretzels. Place on baking sheet. Refrigerate until chocolate is firm. Melt white chocolate; stir in food colors to make orange. Remove from heat. Dip coated pretzels quickly into colored chocolate to coat about 1/4 of pretzels. Place on baking sheet. Immediately top with sprinkles. Refrigerate until chocolate is firm.
 

October Harvest Pasta


1 large package cavatelli or small shell pasta
1/4 cup olive oil
2 tablespoons butter or another 2 tablespoons olive oil for vegan version
4 garlic cloves, thinly sliced
1 red onion, thinly sliced
3 cups butternut or hubbard squash, peeled, seeded, and cut into 1/2-inch cubes
1 tablespoon chopped fresh thyme
1/3 cup walnuts, chopped
salt and freshly ground black pepper to taste
1/2 cup freshly grated percorino or Parmesan cheese (optional), plus more for topping

1. Heat the oil and butter in a large heavy-bottomed skillet and saute garlic and onion over medium-high heat, stirring a bit, until softened, about 5 minutes.
2. Add squash cubes, thyme, salt and pepper and cook another 5 minutes, stirring occasionally. Add walnuts, cover skillet and turn heat down to low, and cook until squash is browned and tender but not mushy, about another 5 minutes. (You’ll want to remove the lid occasionally and stir.)
3. Cook pasta according to package directions until al dente. Drain, but reserve half a cup of the cooking water. Add pasta and the half-cup of reserved cooking water to squash mixture in skillet, stirring gently to combine. Add cheese, if using, and more salt and pepper if you like, then stir again, and serve immediately, topped with additional cheese, if desired.
Serves 8.

PUMPKIN BREAD

The pumpkin belongs to American culture and therefore carries no European magickal history. The pumpkin is considered feminine, ruled by the moon, with its element seen as water. It's magical associations are protection and abundance of the harvest. Without a European connection, we have no European deity to fairly associate with this wonderful vegetable, though I'm sure any harvest deity would be amicable to the association.

1 3/4 cups all-purpose flour (fertility and money)
1 1/2 cup sugar (love and passion)
3/4 tsp. salt (protection)
1 tsp. baking soda
1/2 tsp. ground cinnamon (spirituality and protection)
1/2 tsp. ground nutmeg (luck and health)
1 cup canned pumpkin (abundance)
1/3 cup water (cleansing)
2 large eggs (fertility)
1 tsp. vanilla (love and mental prowess)
1/2 cup vegetable oil
1/2 cup chopped walnuts (health and wishes - will counteract a fertility
spell)
Confectioners' sugar

Combine all dry ingredients in a large bowl. Mix well. In a different bowl, combine pumpkin, water, eggs, vanilla, and oil. Mix well. Ad dry ingredients slowly and beat thoroughly. Stir in nuts and pour batter into a greased loaf pan. Bake at 350 degrees for 75 to 80 minutes (but watch your time as different ovens may lengthen or shorten required time). Cool 15 minutes before removing from pan. Sprinkle with confectioners' sugar. Makes 1 loaf.

Pumpkin Shake

vanilla ice cream
milk
pumpkin pie filling
cinnamon

In a blender, combine a scoop of ice cream, about a tablespoon of pie filling,
and enough milk to get consistency you want. Blend, then pour into a glass.
Finish off by adding a sprinkle of cinnamon - if desired. We have these for
snacks after exploring the inside of a pumpkin. You can also roast pumpkin
seeds to go along with the shakes!

Remembrance Cookies

These cookies can be made on Hallow's Eve. They can be shaped like people
and the herb rosemary is added to the dough as a symbol of remembrance. Some
of the cookies are eaten while telling stories or attributes of special
ancestors, reminding us that we still have access to their strengths--or
perhaps a predisposition to their weaknesses. The rest of the cookies are
left outside by a bonfire as an offering. This can be a solemn ritual, but
it need not be.

1 1/2 c. powdered sugar
1 c. butter or margarine (softened)
1 egg
2 t. vanilla
1 t. almond extract
2 1/2 c. all purpose flour
1 t. baking soda
1 t. cream of tartar
1 1/2 T. chopped rosemary

Heat oven 375 degrees. In a large bowl, beat sugar, butter, egg, vanilla,
almond extract, and rosemary until creamy. In a separate bowl, sift flour,
baking soda, and cream of tartar. Fold flour mixture into sugar mixture.
Beat until dough forms and refrigerate for three hours. Divide dough into
halves. Roll out one portion to 3/16 of an inch on a floured surface. Cut
out with gingerbread women or men cutters and place on an ungreased cookie
sheet. Repeat rolling and cutting with second portion.
Bake for 5-7 minutes.


*~*Salem Witch Pudding*~*

4 eggs, separated
1 1/2 cups pumpkin puree
1 cup light brown sugar
3/4 cup half-and-half
5 tablespoons rum
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1/2 teaspoon ground nutmeg
1/4 teaspoon salt

In an electric mixer or large mixing bowl, beat the egg
whites until stiff. In a different bowl, beat the egg yolks
until thick and lemon-colored. Combine the yolks with the
remaining eight ingredients; mix together well; and then fold
in the egg whites.

Pour the pumpkin mixture into a buttered 1-quart souffle dish.
Place it in a pan of hot water and bake in a 350-degree
preheated oven for about 45 minutes. (This recipe yields 6
servings.)

Samhain Sweet Potatoes in a Pumpkin Shell

2 quart sized pumpkin
1/3 cup flour
1 cup chopped pecans
1 cup flaked coconut
1 cup brown sugar
3 cups cooked mashed sweet potatoes (or canned yams)
1/2 cup brown sugar
1/4 cup milk
1 teaspoon pumpkin pie spice
1/3 cup melted butter
2 beaten eggs
1 teaspoon vanilla
1/2 cup mini marshmallows (optional)

Combine potatoes, sugar, vanilla, coconut, spices, flour and pecans. Mix well. Cut the top of the pumpkin open and scoop out the seeds and fibre. Fill the hollowed pumpkin with the potato mixture. Mix the butter,
milk, and eggs together. Sprinkle over the top of the potato mixture. Place the filled pumpkin in a large baking dish. Replace the pumpkin top. Bake at 375 degrees (F) for forty-five minutes. (45 min) Remove the
lid and place the mini marshmallows on top (if used). Bake until the marshmallows are melted and turning golden. Allow pumpkin to cool for 10 minutes before serving directly from the shell.

Soul Cakes Recipe

Two sticks butter
3 and 3/4 cups sifted flour
1 cup fine sugar
1/4 tsp. nutmeg
1 tsp. each, cinnamon, ginger, and allspice
2 eggs
2 tsp. cider vinegar
4-6 Tbsp milk
Powdered sugar to sprinkle on top

Preheat oven to 350 degrees.
Cut the butter into the flour with a pastry blender or a large fork.
Blend in the sugar, nutmeg, ginger, cinnamon and allspice; beat
eggs, vinegar, and milk together. Mix with the flour mixture until a
stiff dough is formed. Knead thoroughly and roll out, 1/4 inch
thick. Cut into 3 inch rounds and place on greased baking sheets.
Prick several times with a fork and bake for 20-25 minutes.
Sprinkle lightly with powdered sugar while still warm

Spicy Pumpkin Butter
1/4 cup dark brown sugar, packed
2 tbsp. granulated sugar
1/4 cup water
1/2 tsp. ground allspice
1/4 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 tsp. ground cinnamon
1 1/2 cups pureed pumpkin (canned or fresh)

Combine the two sugars, water, allspice, ginger, cloves, nutmeg
and cinnamon in a bowl. Mix well on high 3 minutes; stir. Add
pumpkin and mix well on high for 5 minutes. Allow to cool, then
refrigerate. This will keep several weeks in refrigerator or can be
frozen. Makes 2 cups.

Spiderweb Munch

This crispy snack is topped with a layer of chocolate and then decorated with a thin piping of peanut butter. A candy spider on top would complete the image for a creepy Halloween treat!
Ingredients

1 (12-ounce) package chocolate chips
1 cup creamy peanut butter, divided use
1/3 cup powdered sugar
3 cups toasted rice cereal

1. HEAT morsels and 3/4 cup peanut butter in small, heavy-duty saucepan over low heat, stirring constantly until smooth; remove from heat. Add sugar; stir vigorously until smooth.
2. PLACE cereal in large bowl. Add 1 cup melted chocolate mixture; stir until well coated. Place on ungreased baking sheet. Using small metal spatula, shape into 10-inch circle with slightly raised 1-inch-wide border. Pour remaining chocolate mixture in center of circle; spread to border.
3. FOR SPIDERWEB: PLACE remaining peanut butter in small, heavy-duty plastic bag. Cut tiny corner from bag; squeeze to pipe concentric circles on top of chocolate. Using wooden pick or tip of sharp knife, pull tip through peanut butter from center to border. Refrigerate for 30 minutes or until firm. Cut into wedges.

SWIRLED PUMPKIN AND CARAMEL CHEESECAKE

Crust
1 1/2 cups ground gingersnap cookies
1 1/2 cups toasted pecans (about 6 ounces)
1/4 cup firmly packed brown sugar
1/4 cup (1/2 stick) unsalted butter, melted

Filling
4 8-ounce packages cream cheese, room temperature
1 2/3 cups sugar
1 1/2 cups canned solid pack pumpkin
9 tablespoons whipping cream
1 teaspoon ground cinnamon
1 teaspoon ground allspice
4 large eggs
4 tablespoons purchased caramel sauce
1 cup sour cream

Crust:
Preheat oven to 350 degrees. Finely grind crushed cookies,
pecans and sugar in processor. Add melted butter and blend
until combined. Press crust mixture onto bottom and up sides
of 9-inch-diameter springform pan with 2 3/4-inch-high sides.

Filling:
Using electric mixer, beat cream cheese and sugar in large
bowl until light. Transfer 3/4 cup mixture to small bowl;
cover tightly and refrigerate to use for topping. Add
pumpkin, 4 tablespoons whipping cream, ground cinnamon and
ground allspice to mixture in large bowl and beat until well
combined. Add eggs 1 at a time, beating just until combined.
Pour filling into crust (filling will almost fill pan). Bake
until cheesecake puffs, top browns and center moves only
slightly when pan is shaken, about 1 hour 15 minutes.
Transfer cheesecake to rack and cool 10 minutes. Run small
sharp knife around cake pan sides to loosen cheesecake. Cool.
Cover tightly and refrigerate overnight. Bring remaining 3/4
cup cream cheese mixture to room temperature. Add remaining
5 tablespoons whipping cream to cream cheese mixture and
stir to combine. Press down firmly on edges of cheesecake to
even thickness. Pour cream cheese mixture over cheesecake,
spreading evenly. Spoon caramel sauce in lines over cream
cheese mixture. Using tip of knife, swirl caramel sauce into
cream cheese mixture.

(Can be prepared 1 day ahead. Cover and refrigerate.)

Release pan sides from cheesecake. Spoon sour cream into
pastry bag fitted with small star tip (do not stir before
using). Pipe decorative border around cheesecake and serve.

Yield: 10 Servings

WITCHES BROOMS

1/2 cup packed brown sugar
1/2 cup butter or margarine, softened
2 tablespoons water
1 teaspoon vanilla
1 1/2 cups flour
1/8 teaspoon salt
10 pretzel rods, about 8 inches long, cut in half
2 teaspoons shorteneing
2/3 cup semisweet chocolate chips
butterscotch chips, melted

Preheat the oven to 350F. Mix the brown sugar, butter,
water and vanilla in a medium bowl. Stir in flour and
salt. Shape the dough into 20 1 1/4 inch balls. Place
the pretzel rod halves on an ungreased cookie sheet.
Press a ball of dough onto the cut end of each pretzel
rod. Press dough with a fork to resemble the bristles
of the broom. Bake about 12 minutes, or until set but
not brown. Remove from the cookie sheets. Cool
completely on wire racks, about 30 minutes. Cover the
cookie sheets with waxed paper. Place the brooms on
the waxed paper. Heat the shortening and chocolate
chips over low heat. Spoon the melted chocolate over
the brooms, leaving about 1 inch at the tops of the
pretzel handle and the bottom halves of cookie
bristles uncovered. Drizzle them with the melted
butterscotch chips. Let stand until chocolate is set.
 

Autumn Butters
Autumn butters add country charm to company dinners or brunches. They also are the perfect hostess gift presented with a loaf of fresh homemade bread. Add the following recipes to your list of autumn traditions!

Honey Pumpkin Butter

2 cups pumpkin puree
1/2 cup honey
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ginger
1/8 teaspoon cloves
1/4 teaspoon salt -- optional
Mix all ingredients thoroughly in a large saucepan. Simmer uncovered on low heat about 40 minutes, stirring frequently, until thick. When thick enough ladle into jars and refrigerate. Makes 1 1/2 cups.

Easy Autumn Butter

1/4 cup packed brown sugar
1 tsp. pumpkin pie spice
1/4 cup whipping cream
1 cup softened butter
Beat the brown sugar, pumpkin-pie spice whipping into the softened butter. Keep refrigerated.

Crockpot Apple Butter

8 cups applesauce
4 cups sugar
4 teaspoons cinnamon
2 teaspoons allspice
2 teaspoons nutmeg
2 teaspoons cloves
Stir all ingredients together well in a large bowl. Transfer to a crockpot and cook, UNCOVERED, on high for 6 to 7 hours. It isn't necessary to stir it. Cool and place into containers. Keep refrigerated or may be frozen.

Ginger Apple Butter

4 pounds McIntosh apples, peeled, cored, cut into 1" chunks
1 1/2 cups apple cider
1/2 cup packed light brown sugar
1 tablespoon lemon juice
2 tablespoons crystallized ginger, minced
Bring the apples, cider, brown sugar and lemon juice to a boil in a saucepan, stirring. Reduce heat to medium; simmer until apples fall apart, stirring occasionally, about 10 minutes. Purée in food processor or blender in batches with the minced ginger. Return to pan.

Partially cover apple butter and simmer over medium heat until reduced to 2 1/2 cups, stirring occasionally, about 20 minutes. Cool completely. Makes 2 1/2 cups. Transfer to covered containers and store in refrigerator for up to one week for best freshness.


~Herb Butters~

Basil Butter
Combine 1/2 cup butter and 1/2 cup shredded leaves. Refrigerate at least 3 hours. Use on vegetables, chicken or fish. You can also use to cook scrambled eggs.
Sage Butter
Cream together 1/2 cup butter and 1/2 cup minced sage leaves. Refrigerate at least 3 hours. Wonderful on seafood or chicken, on fresh green beans or hot bisquits.
Cilantro Butter
You will need: 2 unpeeled garlic cloves, 1/2 cup soft butter, 1/2 cup minced cilantro and 1 teaspoon lemon juice. Blanch garlic in boiling water for 10 minutes, remove, cool and peel, then mince. In small bowl cream the butter and add other ingredients. Pack into small container and refrigerate. This has many uses such as spreading on fresh warm tortillas, mini corn muffins or baguettes.
Fines Herbs Butter
You will need: 1/2 cup soft butter, 1 Tablespoon chives, 1 Tablespoon parsley, 1 Tablespoon tarragon, and 1 Tablespoon Chervil. Chop the herbs fine, mix with butter. Place in container. This is great on most vegetables, fish or French bread.
Special Butter For Fish
You will need: 1/4 cup butter, 2 teaspoons lemon juice, dash of salt and pepper, and 2 Tablespoons chopped fennel leaves. Combine and refrigerate. Can be used on baked fish.
Other Herbs
You may use the basic mix of 1/2 cup softened butter with other herbs in your garden or from the produce department. Chives make a wonderful butter that can be used on steamed or microwaved summer squash, corn or muffins. Don't forget Marjoram or Oregano for fresh Italian or French bread!

SAMHAIN APPLE WALNUT BRAID
2 pkg. yeast
1/4 cup honey
2 eggs
1/2 cup olive oil
1/2 bottle (1/2 oz.) walnut flavoring
2 tbs. cinnamon
2 tbs. nutmeg
1/2 tsp. mace
1/2 tsp. allspice
1 tsp. salt
3 cups unbleached all-purpose flour
3 cups whole wheat flour
1 24 oz. jar chunky applesauce
3/4 cup finely chopped walnuts

Proof yeast in warm water with a touch of honey. Mix dry ingredients, cut oil and walnut flavoring into flour with a pastry blender. Add fruit, nuts, eggs, honey, and yeast starter. Knead; adding flour as necessary to make dough rather dry. Cover and let rise until doubled, about 1-1 1/2 hours. Punch down and divide in half, then into thirds. Roll each piece out into a fat rope and braid three together, starting in the middle, and tucking under the ends. Cover and let rise, about 30-45 minutes. preheat to 350o. Bake for 45-50 minutes.

***This braided loaf symbolizes death. Widows used to cut off their braids, and lay them in the graves of their warriors. Later, braided breads were served at wakes, or placed in the grave as sustenance for the journey to the Summerland. Apples are traditionally associated with Samhain and sacred to Pomona; cut in half, the core displays a pentagram of apple seeds.

SLOW COOKER APPLE BUTTER

7 cups applesauce**
2 cups apple cider
1 1/2 cups honey
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp allspice

** preferably homemade, but a good-quality commercial kind,
unsweetened, can be substituted

In a crockpot, mix all ingredients. Cover and cook on LOW for 14-15
hours or until mixture is a deep brown. Pack while hot into 4 hot
pint jars. Process in a hot water bath for 10 minutes, counting the
time after the jars have been immersed and the water comes again to a
rolling boil.
This is a simple version but it tastes just like the old-fashioned
kind, baked down in a copper kettle over an open fire. Sweetened with
honey, it has a smooth, smooth texture. Makes 4 pints.

CROCKPOT MULLED CIDER

1/2 C Brown Sugar
2 Qt Cider Vinegar
1 Tsp Allspice -- whole
1 1/2 Tsp Cloves -- whole
2 Sticks Cinnamon
Orange Slices

Put all ingredients in crock-pot. If desired, tie whole
spices in cheesecloth or put in tea strainer. If spices
are added loose, strain before serving. Cover; cook on Low
2 to 8 hours. Serve from the crock pot with a ladle, or
if using a coffee pot, right out of the spout in place of
coffee.

Pentagram Cookies

1 cup almonds, finely ground
1 1/4 cup flour
3 tsp. almond extract
1/4 tsp. cloves, ground
1/2 cup confectioner's sugar
1/2 cup butter, softened

If necessary, grind the almonds in a blender or food processor until finely reduced. Combine almonds, flour, sugar, almond extract, and ground cloves.
Work in butter and egg yolks with the hands until well blended. As you work, visualize glowing golden pentagrams entering the dough.
Chill the dough for 20 to 30 minutes or until cold, yet pliable. While the dough is cooling, grease 2 cookie sheet. With a toothpick or a small knife, lightly carve a pentagram on the cookie .Strongly visualize as you draw.
Repeat the entire process until the dough is used up. For even cooking, ensure that all cookies are approximately the same thickness.
Bake at 325 F. for about 10 to 20 minutes or until golden brown. Cool on racks. Eat with power.

APPLE DUMPLINGS

Glaze:
1 1/2 cups sugar
1 cup water
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
3 tablespoons butter or margarine

Dough:
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon salt
2/3 cup shortening
1/2 cup milk
6 large tart apples, peeled, cored
2 tablespoons butter or margarine
2 tablespoons sugar, divided
1 1/2 teaspoons ground cinnamon

Place sugar, water, nutmeg and cinnamon in a saucepan. Bring to a boil, stirring occasionally. Remove from heat and stir in butter; set aside.

In a large bowl, combine flour, baking powder and salt; cut in shortening until crumbly. Stir in milk. On a floured surface, roll out dough to a 24"x16" rectangle. Cut dough into 6 (8") squares. Place 1 tsp. butter, 1 tsp. sugar and 1/4 tsp. cinnamon in center of each apple. Fold dough around apples to cover completely. Place apples in a 13 x 9 x 2 baking dish. Pour hot glaze over apples.

Bake at 375° F. for 35 minutes or until apples are tender, basting occasionally with glaze. Serve warm.

Yield: 6 servings

Autumn Apple Cheesecake

When the apples have ripened and the nuts have fallen from the trees, it’s time to make this homey dessert, which no one ever refuses! It combines mellow cream cheese with tart apples, spicy cinnamon, and crunchy pecans to make a luscious fall variation on one of our favorite classic desserts.

1 store-bought graham cracker crust (or make your own favorite recipe)
Two 8-ounce packages cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs

Topping

4 cups thinly sliced Jonathan or Granny Smith apples
1/2 teaspoon ground cinnamon
1/3 cup sugar
1/2 cup chopped pecans

1. Preheat oven to 325F. Place crust in the bottom of a 9-inch springform pan. Bake crust 10 minutes, then remove from oven to cool. Leave oven on.
2. To make filling, with an electric mixer beat together the cream cheese, sugar, and vanilla in a large mixing bowl until light and creamy. Blend in the eggs, one at a time. Pour this mixture over the crust.
3. To make topping, place sliced apples in a large mixing bowl and toss with cinnamon and sugar. Spoon apple mixture evenly over cheese filling and sprinkle with the pecans.
4. Bake cheesecake until the center seems firm, about 1 1/4 hours. Let cheesecake cool before removing it from the pan. For the best flavor, cover and chill the cheesecake for at least 4 hours (or up to 1 day) before serving. Run a knife around the inside of the pan to loosen the cheesecake and release and remove the sides of the pan. Place cake on serving plate.

Ichabod Crane's Baked Pumpkin Mousse

2 tablespoons unsalted butter, softened
1 cup superfine sugar
4 eggs, seperated
5 tablespoons yellow cornmeal
1 cup canned pumpkin puree
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon nutmeg
1 cup heavy cream
Pinch of salt

Preheat the oven to 350 F. Butter a 6-cup ovenproof bowl.
In a large bowl, cream together the butter and 3/4 cups sugar. Beat in the yolks, one at a time. Stir in the cornmeal, pumpkin, and spices, then the cream.
Beat the egg whites until they are foamy. Add the salt. Continue to beat until soft peaks form. Gradually add the remaining 1/4 cup sugar, a teaspoon at a time, and continue beating until the whies are stiff and glossy but not dry. Fold the whites into the pumpkin mixture and pour the mixture into the buttered bowl.
Set the bowl in a larger pan filled with 1 inch of hot water and bake for 1 1/4 to 1 1/2 hours, or until a knife inserted in the center comes out clean. Serve warm from the bowl, or let it settle on a cooling rack for 30 minutes and then invert the mousse onto a plate. Make a jack-o'-lantern face with currants and serve with unsweetened whipped cream. Serves 8.

IMPOSSIBLE APPLUMKIN PIE

6 c. pared & sliced apples
2 c. uncooked pumpkin, peeled & grated
1 c. brown sugar
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/4 tsp. ground nutmeg
1/2 c. Bisquick baking mix
2 eggs
1/2 c. dry milk
1/4 c. soft butter or margarine

Fill buttered 10 inch pie plate or shallow casserole with sliced apples. Put remaining ingredients together (grated uncooked pumpkin included) in food processor or blender and mix thoroughly. Pour blended ingredients over apples. Bake at 350 degrees for 45 to 50 minutes. Serve hot or cook with whipped cream or ice cream.


Pumpkin Bundt Cake

3 cups flour
2 tsp. Baking soda
2 tsp. Baking powder
3 tsp. Cinnamon
1 tsp. Salt
4 each Eggs, beaten
2 cups Sugar
1 1/4 cups Oil
2 cups cooked, mashed pumpkin
1/2 cup Chopped pecans
1/2 cup Chocolate chips

Sift flour, baking soda, baking powder cinnamon and salt twice. Beat eggs and sugar together. Add oil and pumpkin, then blend in the flour mixture. Fold in pecans and chocolate chips. Bake in greased and floured bundt pan at 350F degrees for 60 minutes. Let cool in pan for 10 minutes, then turn out onto cooling rack.

Pumpkin Marble Cheesecake
Servings: 10

1 1/2 c Gingersnap Crumbs
1/2 c Finely Chopped Pecans
1/3 c Margarine, Melted
16 oz Cream Cheese, Softened
3/4 c Sugar
1 t Vanilla
3 ea Eggs
1 c Canned Pumpkin
3/4 t Cinnamon
1/4 t Ground Nutmeg
Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F., 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F., 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill.

Pumpkin Dip

4 cups confectioners' sugar
2 packages (8 oz each) cream cheese; softened
1 can (16 oz) pumpkin, or cooked puree
2 tsp. ground cinnamon
1 tsp. vanilla extract

Mix together all the ingredients. Serve with graham crackers,
apples or ginger snaps.

APPLE-STUFFED CHICKEN BREASTS

1 pound skinless boneless chicken breast halves (4 breasts)
2 tablespoons sugar
1/4 teaspoon ground cinnamon
2 medium tart cooking apples -- peeled and cut into thin slices
1 cup apple cider
1 tablespoon cornstarch

Heat coals or gas grill. Place chicken breast halves between 2 pieces of waxed paper. Pound chicken to 1/8-inch thickness. Mix sugar and cinnamon. Coat apple slices with sugar mixture. Divide apple slices among chicken breast halves. Fold chicken around apples; secure with toothpicks.

Cover and grill chicken 4 to 6 inches from medium heat 20 to 25 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove toothpicks.

Mix apple cider and cornstarch in 1-quart saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Spoon over chicken.

Apples for Samhain
Apples:
When sliced crosswise, an apple reveals
a five pointed star. Apples, like all pome
fruits, take their name from Pomona,
the Roman Goddess of fruits, harvest
and gardens. (Halloween was 'Pomona
Day' for the Romans.) Traditional
Halloween games such as bobbing for
apples can symbolize the descent of the
Goddess into the underworld where she
eats a fruit, as lost souls crossing over,
or even as the participants reaping their harvest.

No matter what apple symbolism you enjoy, apples make great Sabbat
treats during ritual (instead of cakes) or for celebrations. In many
parts of
the world, apples are in abundance at this time of year. Apples sliced
"Witch Way" can be dipped in lemon juice or in a solution made of
Vitamin
C ground and dissolved in water. This dip helps the apples to retain
their
color and prevents them from oxidizing and turning brown. These slices
can be served fresh, or dried. For drying, each Witch Way slice
should be
about 1/8 to 1/4 inch thick.

Halloween Pumpkin Muffins

4 cups Flour
3 cups Sugar
1-3/4 teaspoons Baking Soda
1 teaspoon Salt
1/2 teaspoon Baking Powder
1 tablespoon Ground Cloves
1 tablespoon Cinnamon
1 tablespoon Nutmeg
1/2 tablespoon Ginger
1-1/2 cups Raisins
1/2 cup Walnuts (chopped)
4 Eggs
2-1/2 cups Mashed Cooked Pumpkin
1 cup Vegetable Oil
2-1/2 cups Mashed Cooked Pumpkin
1 cup Water

In a large mixing bowl, combine the first eleven ingredients, and then
make a "well" in the middle of the mixture. In a separate bowl, beat the
eggs lightly and then add the pumpkin, vegetable oil, and water. Mix
together well. Add the egg mixture to the dry ingredients and stir just
until moistened. (Do not overstir!)

Spoon into paper-lined muffin pans, filling about two-thirds full. Bake
for 20 minutes in a preheated 375-degree oven and then immediately
remove the muffins from the pans to prevent them from scorching and
drying out. (This recipe yields about 3 1/2 dozen muffins.)


SAMHAIN CIDER

2 QUARTS APPLE CIDER
1/2 TEASPOON CINNAMON
1/2 TEASPOON NUTMEG
1/4 TEASPOON GINGER
1/2 CUP CONFECTIONER'S SUGAR
1/2 CUP APRICOT BRANDY

In a large pot, combine the apple cider, cinnamon, nutmeg, ginger and
sugar.
Simmer slowly on low heat for about 15 minutes~~DO NOT BOIL. Add the
brandy
and serve warm. (serves about 13)

SAMHAIN MAGICK PUMPKIN SQUARES

1/2 cup butter
1 1/2 cups honey
2 eggs
1 cup buttermilk
2 cups pumkin, boiled and smashed or canned
2 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1/2 teaspoon allspice
2 cups unlocked oats
1 cup quartered dates
1/2 cup crushed walnuts

Beat butter, eggs, honey, buttermilk and pumkin. Add flour,
salt,baking
soda, spices and oats. Mix well. Add the dates and nuts and stir
together.
Grease a 9 x 9 inch pan and spread batter evenly. Bake in a preheated
375
degree oven for 35~40 minutes or until done. Remove from pan, cool
and cut
into small squares.
 

Colcannon
(Potatoes, harvested from August to October, were a part of the feast in Ireland where they were made into a Samhain dish known as colcannon. Colcannon is a mashed potato, cabbage, and onion dish still served in Ireland on All Saint's Day. It was an old Irish tradition to hide in it a ring for a bride, a button for a bachelor, an thimble for a spinster, and a coin for wealth, or any other item which local custom decreed in keeping with idea of the New Year as a time for divination.)
4 cups mashed potatoes
2 1/2 cups cabbage, cooked and chopped fine
1/2 cup butter (avoid corn oil margarines as they will not add the needed body and flavor)
1/2 cup evaporated milk or cream
3/4 cup onion, chopped very find and sautéd
1/4 teaspoon salt
1/8 teaspoon white pepper
Sauté onions (traditionalists sauté in lard or grease, but butter is acceptable.). Boil the potatoes and mash them (do not use artificial potato flakes). In a large pan place all of the ingredients except the cabbage and cook over low heat while blending them together. Turn the heat to medium and add the chopped cabbage. The mixture will take on a pale green cast. Keep stirring occasionally until the mixture is warm enough to eat. Lastly drop in a thimble, button, ring, and coin. Stir well and serve.

Acorn Squash and Sweet Potato Soup

1 large Onion, chopped (1 cup)

1 Tablespoon Vegetable oil

1 1/2 pounds Sweet Potatoes, peeled and cubed (5 cups)

1 small Acorn Squash, seeded and cubed

13 3/4 ounces Chicken Broth

4 Tablespoons Milk

1/2 teaspoon Salt

1/4 teaspoon White Pepper

1/4 cup Sour Cream

2 Tablespoons Sliced Almonds; toasted

Ground Nutmeg

Sauté onion in oil in large saucepan over med. heat until onion is golden, about 8 minutes. Add potatoes, squash and broth. Simmer, covered, until vegetables are tender, about 25 min. Cool slightly.
Working in small batches, place the vegetables with the liquid in a blender or food processor. Whirl until pureed. Return the puree to the saucepan.
Stir in the milk to desired consistency. Season with salt and pepper. Heat over low heat. Remove to heated bowls. Top each serving with dollop of sour cream and a sprinkle of almonds and nutmeg.


Pumpkin-Cider Bread



2 cups pureed pumpkin

1 tbsp cinnamon

2 tbsp sugar

1 tbsp nutmeg

2 cups of flour, and then enough to keep the consistency just right

2 tblspns dry yeast dissolved in 1/2 cup warm water

1 tblspn salt

2 tblspns vegetable oil

1/3 to 1/2 cup molasses

2 cups of fresh cider



Combine cinnamon, sugar and nutmeg with the pureed pumpkin.



Combine salt and 2 cups of flour. Add the cider, yeast mix and all other ingredients. Add more flour if necessary. Pour the dough to a lightly greased bowl, cover it with a cloth or plastic wrap, and let it in rise about 45 minutes, until it’s doubled in size in a warm place. Punch down the dough and turn it out onto a floured surfact. Roll the dough into a long strip and then roll it up jellyroll style to fit into the bread pan. Place in a greased pan and let rise until doubled again. Bake at 400 degrees F for 50-60 minutes until brown and done, when a fork comes out clean.

Baked Butternut Squash
1 Medium Butternut or Acorn Squash
2 Tablespoons Butter or Margarine
at room temperature
1/2 Cup Freshly Squeezed Orange Juice
Dash of Ground Cinnamon

--Serves 6--

Preheat oven to 350 Degrees F. Cut the squash in half, and scoop out
the seeds, scraping clean. Place the squash in a shallow baking dish. Dot
each half with butter or margarine. Drizzle the orange juice and sprinkle
the cinnamon over the the squash. Bake, uncovered, for 30 to 45 minutes,
or until you can easliy put a fork in the squash. Slice each half into 3 equal
portions and serve.

Sage and Onion Roast Potatoes
4 teaspoons of dried sage or 8 teaspoons of freshly chopped sage
4 tablespoons of sunflower oil
1 finely chopped onion
4 tablespoons of medium oatmeal
Potatoes, peeled and cut to desired size (this coating is enough for about 4 or 5 lbs/2 or 3 kilos.)
salt to taste

Par boil the potatoes then just when they are beginning to soften remove from heat and drain. Place in baking tray and rub the coating all over them (careful!) - roast in a hot oven until nice and crispy (30 minutes plus). You might want to baste with a little more oil half way through for extra crispiness!
Variation: sesame roast potatoes - coat the potatoes in sunflower oil and plenty sesame seeds before roasting - this has a lovely flavour too.

All Things Harvested Pot Roast
4-5lb pot roast
1 stick butter
1 large onion sliced
3 celery stalks, chopped
1 garlic clove, chopped
¼ tsp. dried thyme
¼ tsp. dried parsley
1 bay leaf
1/8 tsp. black pepper
¼ tsp. salt
2-10oz cans French onion soup
4 large potatoes, quartered
1-8oz package raw baby carrots
1-16oz pkg. frozen broccoli/cauliflower mix

In Dutch oven or oven safe pot w/lid brown both side of the roast, using half the butter. Set the roast aside. With remaining butter, sauté' the onion, garlic, and celery until onions are tender and beginning to brown. Add the thyme, parsley, bay leaf, and pepper. Mix well and then return the pot roast to the pan. Sprinkle salt over the roast and add the French onion soup. Cook at 325 degrees for 4 hours. Baste meat as needed. Add potatoes and carrots and salt to taste. Cook for another 45 minutes. Add broccoli/cauliflower mix and cook for 20 more minutes. Serve with hot bread.
Makes 8 servings

Alright, that's about it on the Samhain nummy foods and treats. Contribute as you like, but I'm fresh out of recipes. Hopefully there's enough recipes on here to keep you occupied for the next few years, but these recipes will last me a lifetime. So to the grocery store you go. Shoo!